Mix up sushi night and make Nigiri Sushi instead of the usual sushi roll recipes or Tuna Sashimi. Load up on sushi-grade fish, make a batch of sushi rice, pick your sushi sauce recipes and get to eating!
What Is Nigiri
Nigiri is a delicate and simple Japanese dish featuring mounds of sushi rice topped with thinly-sliced fish or similar ingredients. Yes, no rolling required!
Sashimi vs Nigiri
The difference between sashimi and nigiri comes down to the rice! Sashimi is just fresh slices of fish, while nigiri takes it a bit further by serving it atop rice. Both are exceedingly easy to prepare.
Tuna Nigiri Recipe
High quality tuna and sushi rice are the only ingredient required to make this tuna recipe. Everything else is optional, depending on your taste preferences.
Types of Nigiri
Nigiri recipes focus on the flavor and texture of delicate fish so it’s important to go with the highest quality fish you can grab.
Below are the most popular variations- just swap out the thinly sliced tuna and replace with thinly sliced pieces of any of the below:
- salmon nigiri
- unagi nigiri
- maguro nigiri
- ebi nigiri
- hamachi nigiri
- yellowtail nigiri
- tobiko nigiri
- Kanikama (20+ Imitation Crab Recipes)
- kani nigiri (What is Kani)
Soy sauce is the traditional sushi sauce, but we love serving with extra sauces. Here are a few sushi dipping sauces we like to serve:
- Soy Sauce
- Honey Sriracha Sauce
- Eel Sauce
- Sweet Soy Glaze
- Horseradish Sauce
- Horseradish Aioli
- Boom Boom Sauce
- Ponzu Sauce
- Sriracha Aioli
Go with what you love! Tobiko is our favorite but black sesame seeds, Panko and microgreens are amazing as well.
How to Make Sushi Nigiri
You’re going to love how simple it is to make this recipe. The longest step is making the sushi rice followed by slicing the fish into 1/8″-1/4″ slices. Once the fish is atop the rice, it’s time to grub down.
How to Eat
The most common method includes using chopsticks to place a small dab of wasabi and grated ginger (or pickled ginger) on top before picking it up with chop sticks and dipping it in soy sauce or your preferred dipping sauce.
- Place the fish in the freezer for 10 minutes, before slicing, to make it easier to slice.
- Use a sharp knife when cutting the fish. Wipe and wet it between cuts to keep the fish from sticking to the knife. Here’s the sushi knife we own and adore.
- Serve immediately after plating, for the best freshness, texture and flavor.
- Raw fish is best consumed the same day as purchased. The flavor will become more “fishy” the longer you wait.
- Check out what wine pairs with nigiri by reading our Best Wine With Sushi guide.
Raw Fish Recipes
If you’re new to serving raw fish, check out our FAQ’s on raw fish. Raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals. Consult your doctor before ingesting raw fish.
Asahi Super Dry, Sapporo, Kirin Ichiban, Sake, Chablis, or Grüner Veltliner
- 1 Batch Sushi Rice (*Note 1)
- 8 oz Sushi Grade Fish, Thinly Sliced (*Note 2)
Sushi Rice (Stovetop or Rice Cooker):
- Make a batch of sushi rice before proceeding to the next step. Once cooled, form into 1"x2" mounds with your hands.1 Batch Sushi Rice
- Thinly slice the fish, against the grain. Slices should be 1/8" - 1/4" thick. Gently place the slices on top of the rice mounds.8 oz Sushi Grade Fish, Thinly Sliced
- Garnish with your favorite sushi toppings and serve immediately.